Gingersnap Cookies & Cinnamon Mocha
By
Hope Adcox
@lovestodance18
1
Ingredients
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COOKIES
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2 call purpose flour
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1 Tbspginger
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2 Tbspbaking soda
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3/4 cshortening
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1egg
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1/3 ccinnamon
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1/3 csugar
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2 tspsalt
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1/4 cdark molasses
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MOCHA
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1 1/4 chalf and half
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1black silk roasted concentrated coffee
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1 ozpacket of hot cocoa mix
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dash(es)cinnamon
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·whipped cream
How to Make Gingersnap Cookies & Cinnamon Mocha
- Preheat over 350 degrees.
- Sift flower, ginger, baking soda, cinnamon and salt into a mixing bowl. Stir mixture to blend evenly and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg and dark molasses.
- Sift 1/3 of the flour mix into the shortening mix, stir to thoroughly blend.
- Sift the remaining flour mix and mix together until soft dough forms. Pinch off small amounts of dough and roll into ball. Roll each ball in cinnamon in sugar.
- Bake until the tops are rounded and slightly cracked. (10-15 minutes)
- MOCHA: Combine hot half-n-half and coffee packet in a large mug, stirring until coffee is dissolved. Add cocoa packet and dash of cinnamon. Stir until blended. Top with whipped cream and sprinkle with cinnamon.